ا كان لإلنسان أن يخطو، يف فترة وجيزة تقارب القرن من الزمن، هذه اخلطوات العمالقة يف مجال العلوم واملعرفة، بدون البحث العلمي الرصني الذي يعتمد الطريقة العلمية يف التفكير، وليس غريبا أن تكون إحدى أهم ركائز تصنيف اجلامعات العاملية مدى قدرة اجلامعة على اإلسهام الفاعل يف إثراء املعرفة االنسانية من خالل ما جتريه من بحوث. وانطالقا من اإلحساس مبسؤولياتها، ويف سبيل السعي إلى احلصول على موطأ قدم لها بني جامعات العالم، شكلت جامعة طرابلس جلنة من أساتذتها؛ لوضع مشروع وثيقة ألخالقيات البحث العلمي داخلها تلزم باحثيها اتباع االشتراطات، واملعايير، واملتطلبات األخالقية املنبثقة أس�اس�ا م�ن املفاهيم وامل�ب�ادئ العليا التي تقوم عليها املجتمعات، وتقرها الديانات واألعراف والتشريعات والثقافة واملواثيق الدولية ذات العالقة والتي تضبط وتنظم السلوك اإلنساني وتصنف املمارسات واألفعال والعالقات والسياسات، فيما إذا كانت مقبولة، أو غير مقبولة، ولتحافظ على أعلى مستوى ممكن من الشفافية واملصداقية يف العملية البحثية.
بسمة محمد خليفة دورو, خالد الهادي عبدالسلام الرفاعي, عبدالكريم امحمد احمد احتاش, محمد عبدالسلام محمد القريو , محمود احمد امحمد الديك, ضو خليفة محمد الترهوني, (1-2017)

Aims: This work was carried out to screen for the presence of bacteria in roasted chicken sold in the market, poultries shop and restaurants in Tripoli. Study Design: A total of 25 roasted chicken and 25 raw chicken parts randomly collected from different selling points in Tripoli. Place and Duration of Study: Microbiology laboratory in microbiology and immunology department in the faculty of pharmacy in university of Tripoli, January 2013 to September 2013. Methodology: Bacteriologically examined using the standard microbiological method according to Based on the colonial morphological and biochemical test, the following bacteria species were isolated. Results: Prevalence of Salmonella was higher in raw chicken samples (100%) compared to the roasted one (28%), E. coli was detected in both raw and roasted chicken (32%), whereas Shigella and E. coli O157:H7 were detected only in roasted chicken [(8%) and (24%)] respectively. Conclusion: The study found that the raw chicken samples were more susceptible to bacterial contamination than the roasted chicken samples, therefore special strategies are needed to decrease the prevalence of bacterial pathogens in chicken samples present in Tripoli area. Therefore good handling/hygiene in processing and preheating of roasted chicken before consumption is recommended.
Basma Mohamed K Doro(1-2022)

Abstract: Ciprofloxacin is a second-generation of fluoroquinolone, broad-spectrum antibiotic with bactericidal activity against Gram-positive and Gram-negative organisms. It is one of the most widely used antibiotics, because of its efficacy, safety, and relatively low cost. Ascorbic acid (vitamin C) is water-soluble monosaccharide antioxidant; it is essentially required by the body for its various biochemical and physiological processes. S. aureus is Gram-positive cocci; widely distributed in the environment, it is a member of the normal flora of the body. S. aureus is not always pathogenic; it is a common cause of skin infections including abscesses, respiratory infections such as sinusitis, and food poisoning. E. coli is Gram-negative bacteria, found in the environment, foods, and intestines. Most E. coli strains are harmless; it is part of the normal microbiota of the gut. However, some serotypes of E. coli cause serious food poisoning in their hosts; it can cause diarrhea, while others cause urinary tract infections, respiratory illness and pneumonia, and other illnesses. Method: Cup cut diffusion method was applied. Experiment I: is carried out to choose the concentration of vitamin C to be used in experiment II. The negative control is normal saline, added in cup in each plate, vitamin C (100 mg/mL, 200 mg/mL, 400 mg/mL) was added, the volume in each cup was 100 μL. Experiment II: Eight groups of treatments were applied. The first is the negative control (1% normal saline), the second group is the positive control of vitamin C (200 mg/mL). The third, fourth and fifth groups are ciprofloxacin with different concentrations (10 mg/mL, 20 mg/mL, 40 mg/mL); the sixth, seventh and eighth are the combination of vitamin C with each concentration of ciprofloxacin (10 mg/mL, 20 mg/mL, 40 mg/mL). Each group includes six petri dishes. Bacterial plates were incubated at 37 o C for 24 h and 48 h. Zone of inhibition is measured in mm. Results and conclusion: Ciprofloxacin produces dose dependent increase in zone of inhibition of S. aureus and E. coli growth, after 24 and 48 hours incubation. While vitamin C in the concentration used produced inhibitory effect on the growth of S. aureus and E. coli, after 24 hours incubation, vitamin C effect was not changed after 48 hours incubation. After 24 hours incubation, vitamin C potentiated the effect of ciprofloxacin at low concentration (10 mg/mL); while vitamin C antagonized the effect of ciprofloxacin at higher concentrations (20 and 40 mg/mL) on S. aureus growth. In the same time, ciprofloxacin antagonized the inhibitory effect of vitamin C on S. aureus growth. After 48 hours incubation, S. aureus produced resistance against ciprofloxacin alone, and that combined with vitamin C compared to zone of inhibition after 24 hours. Ciprofloxacin produced dose dependent inhibition of E. coli growth after incubation for 24 and 48 hours. Vitamin C potentiated the inhibitory effect induced by ciprofloxacin (additive effect). The inhibitory effect of ciprofloxacin, vitamin C and the combination was not changed after 48 hours compared to 24 hours.
Bassma M. Doro, Suhera M. Aburawi(7-2019)